"Gulkand Ubbati (Puran Poli/ Obbattu/ Holige)" ... once in a way you need to take a break and look back to acknowledge how far you have come, it helps in rejuvenating the mind and motivating it to reach higher scales ... I had to empty that large bottle of gulkand sitting on the back shelves and was wondering what to do ... after thinking a lot till late night (lol that is when my brains function the most) I felt I could try out some ubbati using it as filling/ puran as I was confident it would turn out great as I had already prepared patholi with it and here it is ... soft and delicious ubbati with sweet gulkand- chana dal filling ... Gulkand as you all know is a sweet rose petal preserve, so I did not have to add in much of jaggery ... Yummilicious ...
** I have posted quite a few variations of Ubbati/ Puran Poli and they all taste great. Though we love these very much, I do not prepare it often as for me it becomes slightly tedious as I have back and neck issues not to mention shoulder pain. Well but I try to prepare it at least a few times a year and these days I do so more often as I have found out some short cuts to preparation of ubbati/ puran poli easily which does not tire me much. I am sure all of you are eager to know about it. Yes, I must thank my microwave machine for coming to my aid during these tough times. Dishes that need to be stirred is a lot was definitely a No-No to me so are much of rolling ones but then whoever said that life was a bed of roses, some of us have always faced lots of thorns but somehow managed to turn round about it and go on in life with a positive attitude, a large smile and a lot of contentment, coz. remember there are millions out there who are in worst condition than us. I will not run into much details about this ubbati as my title says it all that I had too, I wanted to use the gulkand in stock at home, so went about giving a try to this one. I will be sharing a common link to the various ubbati/ puran poli posted before, you can browse through the same as they include step by step pictures which will definitely help you to understand the procedure better, as here I have not included them as I found it no point in repeating the same in all posts as the method is the same with only changes in the inner filling.
** Here is my very own recipe for "Gulkand Ubbati (Puran Poli/ Obbattu/ Holige)" which I have prepared in my own Style ....
** Ingredients :
** For the outer cover / dough :
Maida/ APF : One heaped cup.
Haldi/ Turmeric Powder : 1 tsp
Sugar Powder/ Sakre Pitti/ Pitti Shakkar : 1 tsp
Fine Chiroti Rava : 1 tsp
Mustard Seeds/ Sasam / Rai : 1 tsp.
Oil : About 1 cup
** For the Puran/ Stuffing :
Chana Dal/ Bengal Gram Dal : One cup
Gulkand/ Rose Petal Preserve : 5 tblsp
Jaggery/ Gud : ¼ cup
Coconut/ Soyi/ Nariyal : ½ cup freshly grated (White part only)
** For the outer cover / dough : Grind the haldi, rava, mustard seeds and sugar powder with a little bit of water to a smooth paste in a mixer grinder. Add about half cup of water and mix well. Strain this through a very fine sieve. Collect the water and keep aside.
** In a wide bowl add in the Maida and 1-2 tblsp of oil out of the 1 cup of oil. Keep the rest aside. Mix the maida and oil into a crumble mixture. Now add in the haldi water and mix well with the maida APF and knead into a soft dough. Do not add in all the haldi water at once, just keep adding only that much how much is necessary for binding a soft dough.
** Now add in the remaining oil (almost a cup) over the soft dough and keep kneading it so that the oil gets absorbed into the dough and makes it elastic. The dough should be kneaded very well till there is no trace of oil left in the bowl. The dough may become sticky at first but as you keep kneading the oil gets absorbed and the dough turns out very smooth in texture and starts to stretch like an elastic. Keep the dough covered aside for some time, say about an hour or so. You can also prepare the dough well in advance and keep it for a few hours.
** For the Puran/ Stuffing : Wash the chana dal well in plenty of water. Drain all water and put it in a pressure cooker along with 2 cups of water. Pressure cook on medium heat to 4-5 whistles. When the pressure drops open the lid and check if the chana dal is cooked properly. It should be very soft and get mashed when you press it between two fingers. Only then it becomes easy to grind it to consistency without lumps. If not done, you can cook for a few minutes on medium flame till done or put it back and pressure cook to 2 more whistles on medium heat.
** Strain off the excess water from the chana dal through a very fine sieve and keep it aside. It can be used to prepare Katachi Amti, a traditional Maharastrian spicy and tangy dal, which you can find using the search option. Grind the drained soft and mushy chana dal to a smooth paste. Put the ground chana dal paste in a thick bottomed kadai along with the jaggery/ gud cut into small pieces or grated, coconut and put it on fire and cook on medium flame till it starts thickening and starts leaving the side. Keep stirring to avoid the dal getting burnt below, lower the flame and continue cooking till the chana dal thickens and leaves the sides, now add in the gulkand and mix well, it may thin out slightly as it contains sugar, continue cooking till it once again thickens up and forms into ball.
** Now that the puran and outer cover are both ready it’s time to go further on preparation of ubbati/ puran poli. Now prepare balls with both puran and the outer cover in equal parts and keep them ready. The puran balls should be slightly bigger than the outer cover balls. See to it that you divide them equally. I got about 14 balls of both puran and the outer cover equally with this measurement. The ubbati rolled size was about 8 inches in diameter. If you want larger or smaller then the quantity differs. So it is entirely upto you. But just remember that the puran / stuffing balls should be larger in size than the dough one’s.
** Now comes the major rolling part of the dough along with the stuffed puran. Pat the outer cover into a round poori shape on hand, place the inner stuffing ball within and then cover it fully with the out cover and roll on hand to form evenly covered outer cover to inner puran. Now roll on the stuffed prepared balls evenly and gently into a round disc of say about 8 inch in diameter. The rolling of the ubbati/ pruan poli should be done with a light and even pressure. This is the main necessity in rolling of stuffed items. If you apply too much pressure the puran ie. the stuffing will come out through the outer cover dough.
** Heat a iron tava/ non stick tava till smoking point. Now lower the heat to low and wait for 2 minutes, before you place the rolled ubbati / puran poli. Once you place the ubbati / puran poli in the center of the tava let it cook till you see bubble appearing on the top side of the ubbati on tava. Now after a few seconds with the help of a flat spatula flip over the ubbati / puran poli to let cook the other side that is the upper side too. You should see brown specks on the cooked side of the ubbati / puran poli. This will take about 2-3 minutes in all. Once cooked on both sides remove and keep it on a wired gauge to cool a bit before you keep it on a plate.
** Repeat the procedure with the remaining puran and dough balls in the same procedure. Do not keep flipping the ubbati/ puran poli while cooking on tava often, as the ubbati is soft and may tend to break and also flipping them too many times makes the ubbati / puran poli a little bit stiffer. For the ubbati to turn soft and fluffy, you should cook one side fully and only then flip it over to cook other side. Then again flip over once for just few seconds and remove ubbati and place it on the wire gauge or paper to cool off completely. Once completely cooled you can stack them and put them in a round air tight box/ dabba. This will remain well for a week or so. You can take this when your travel too as it will remain fresh for quite some time.
** "Gulkand Ubbati (Puran Poli/ Obbattu/ Holige)" is done and ready to be served. Though it remains good for a few days fresh ubbati served with a large tablespoon of melted homemade ghee tastes delicious. This is my own take off on gulkand stuffed ubbati/ puran poli and it tasted flavorful and delicious and in my home we loved it very much. I am sure to prepare this henceforth at least once in a year, children are sure to love them too, so do try this out and do not forget to give me a feedback, it helps me in trying out new variations.
** Note : Please do not add the gulkand along with chanadal in all one go at the starting itself while preparing puran, the crushed rose petals in gulkand loses its texture and flavor if done so, so avoid doing it and at it once the chana dal has thickened as mentioned on the step.
** If you would like to go through step by step procedure of preparing of the ubbati/ puran poli, please check out the link given below, it has all steps etc. that will enable you to understand the procedure better especially if you are a novice to this dish ….
** There are quite a few variations of Ubbati/ Puran Poli prepared and posted before in the blog to which I am sharing a common link below, you can try them out too, they are all delicious and easy to prepare once you learn the procedure properly ….
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